PL | EN
Batch size
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18 liter(s)Expected quantity of finished beer
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80 minBoil time
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15 %/hEvaporation rate
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25.9 liter(s)Boil size
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15 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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4.8 liter(s) / kgLiquor-to-grist ratio
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16.3 liter(s)Mash size
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19.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 10 min |
63 C | 20 min |
72 C | 25 min |
76 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Pilsner Malt | 2.5 kg 73.5% | 81 % | 5 |
Grain | Weyermann - Carapils | 0.25 kg 7.4% | 78 % | 4 |
Grain | zakwaszajacy | 0.2 kg 5.9% | 71 % | 4 |
Grain | Monachijski | 0.45 kg 13.2% | 80 % | 16 |
Sum | 3.4 kg |
Hops
Bitterness ratio 0.6 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 10 g | 60 min | 13 % |
Boil | Saaz (Czech Republic) | 15 g | 60 min | 3.1 % |
Boil | Saaz (Czech Republic) | 15 g | 15 min | 3.1 % |
Boil | Saaz (Czech Republic) | 20 g | 5 min | 3.1 % |
Whirlpool | saaz | 0 g | 15 min | 1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Saflager W 34/70 | Lager | Dry | 11.5 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech | 5 g | Boil | 15 min |
Water Agent | gips | 5 g | Mash | 60 min |
Notes
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Słody
słód pilzneński Weyermann 4,0kg
słód monachijski Weyermann 0,8kg
słód Carapils 0,3kg
słód zakwaszający 0,05kg
Chmiele
Chmiel Magnum - 10g
Chmiel Saaz - 50g
Drożdże
Drożdże Wyeast 2278 Czech Pils
Inne dodatki
mech irlandzki 7g
Zacieranie
24l wody zacierania
- 55°C - 10min
- 63°C - 20min
- Odebrana 1/3 zacieru
- 72°C - 20 min. dekokt
- 100°C - 15 min dekokt
- 72°C - 25 min
- 76°C - 5 min
Wysładzanie
Wodą 76°C, do uzyskania 37 l brzeczki
Czas gotowania
80 minut
Chmielenie
80 min – 10g Magnum
60 min – 15g Saaz
10 min – 15g Saaz
0 min – 20g Saaz
Inne
Mech Irlandzki – 7g – 15 min
Fermentacja
Fermentacja burzliwa - 10°C - 18 dni
Lagerowanie - 0-2°C - 20 dni
Leżakowanie - 2-4°C - około 4 miesiące
Oct 13, 2016, 11:15 PM